VANILLA CUPCAKES WITH VANILLA BUTTERCREAM AND GOLD LEAF
Provided by Chelsey White : Chelsweets : Food Network
Categories dessert
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F and place cupcake liners in a cupcake pan.
- Combine the flour, granulated sugar, baking powder and salt in a large bowl and stir together with a large spoon. Pour in the buttermilk, warm water, oil, vanilla extract and egg vegetable and mix with a whisk until the batter comes together. Fill the cupcake liners about three-quarters of the way full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes.
- Allow the cupcakes to cool for 5 minutes in the pan before moving them to a cooling rack to finish cooling. (If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.)
- For the vanilla buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream, until fully mixed. Add the vanilla and salt and beat on low speed until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add additional cream 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.)
- Place the buttercream in a piping bag fitted with an open-star tip, such as Wilton 1M, and pipe large swirls onto the cupcakes.
- Chill the cupcakes in the freezer for 5 minutes to help the frosting firm up.
- Use a paintbrush to carefully add tiny bits of gold leaf to the frosting. Garnish with the edible gold dust.
THE BEST VANILLA CUPCAKES
These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that's super easy to make.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
- Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
- Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
- For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
- Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM
Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.
Provided by Rae
Categories Desserts Cakes Cupcake Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
- Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
- Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
- Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 35.7 g, Cholesterol 103.2 mg, Fat 28.1 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 17.4 g, Sodium 342.6 mg, Sugar 23.8 g
VANILLA CUPCAKES
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium
VANILLA CUPCAKES
Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it's chilled. Icing can be stored in an airtight container for up to 3 days.
Provided by Betty Baker
Categories Desserts Cakes Yellow Cake Recipes
Time 45m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine self-rising and all-purpose flours in a bowl.
- Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.
- Spread icing onto cooled cupcakes.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 48.9 g, Cholesterol 58.8 mg, Fat 12.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 169.5 mg, Sugar 37.9 g
BAKERY STYLE VANILLA CUPCAKES WITH VANILLA BUTTERCREAM
Make and share this Bakery Style Vanilla Cupcakes With Vanilla Buttercream recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 1h30m
Yield 24 cupcakes, 1 serving(s)
Number Of Ingredients 12
Steps:
- Cupcakes.
- Preheat oven to 350 degrees F.
- Line muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- Icing.
- Beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy.
- Add 2 cups of the powdered sugar and blend well with the butter.
- Add more sugar, if needed, to adjust for taste. (I find that 2.5 cups is perfect).
- Add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. Make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture.
- If your frosting is too thin, add more sugar.
- If your frosting is too thick, add milk/cream 1 Tbsp at a time.
- I like to use 2 Tbsp milk for a thicker frosting to pipe on cupcakes, and 3 Tbsp milk for a slightly smoother frosting to frost a cake.
Nutrition Facts : Calories 7463.5, Fat 400.1, SaturatedFat 245.9, Cholesterol 1756.4, Sodium 6202.1, Carbohydrate 913.4, Fiber 9.3, Sugar 637.6, Protein 72.2
CREAM-FILLED VANILLA CUPCAKES WITH STRAWBERRY BUTTERCREAM
Very special cupcakes. Start with a simple Martha Stewart recipe for cupcakes, add a rich creamy filling, and top with an even richer strawberry buttercream made with fresh strawberries and real butter! Lovely for a baby shower, a girls birthday, or a ladies tea. Adapted from "Confessions of a Tart".
Provided by BecR2400
Categories Dessert
Time 47m
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Line two standard 12-cup muffin tins with pink paper liners; set aside.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each egg. Add vanilla.
- Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.
- Fill each muffin cup about 3/4 full with batter; do not over-fill.
- Bake until a cake tester inserted into centers comes out clean, about 17 minutes.
- Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin and decorate.
- If filling with cream, use a small spoon or the tip of a knife to make a small hole in the center of each cupcake, going about half way through the cupcake. Fill the hole with cream and then pipe buttercream on top.
- Make Strawberry Buttercream:.
- Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar. Turn to slow speed again and fold in the strawberries. Add more sugar until desired consistency is achieved. Once all the sugar is incorporated, turn to medium-high for a few minutes to mix well.
Nutrition Facts : Calories 356.3, Fat 20.6, SaturatedFat 12.7, Cholesterol 83.6, Sodium 183.3, Carbohydrate 40.6, Fiber 0.5, Sugar 27.6, Protein 3.3
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